Pig's leg is known in Filipino as pata. This pig's leg is deep-fried to a crispy texture. The process is relatively simple, but gets tricky when deep-frying, which can be dangerous for the novice cook. The crispy pata is typically served with atsara, a pickled papaya relish.
Recipe Servings: 4
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
1 hour 30 minutes
Total Time
1 hour 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12–15 cups water
- 6 dry bay leaves
- 2 Tbsp whole peppercorns
- 4–6 pieces star anise, optional
- 2 Tbsp salt, divided
- 1 whole pig’s leg (about 3–4 lbs), cleaned
- 2–3 tsp garlic powder
- 2 tsp ground black pepper
- 8–12 cups oil, as needed for frying
- Papaya relish, as needed for serving
Directions
- Pour water into a pot and bring to a boil.
- Add bay leaves, whole peppercorns, star anise, and 4 teaspoons of salt.
- Add whole pig’s leg to cooking pot and simmer for 45–60 minutes, until leg becomes tender.
- Remove leg from pot and allow to cool enough to be handled.
- Rub leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
- Add oil to a different, large pot (with a cover) and heat over medium heat.
- Once oil is hot, gently place rubbed pork leg in oil and deep-fry it. Cook over medium heat until one side becomes crispy, then carefully flip leg to fry other side.
- Turn off heat, remove leg, and transfer to a serving plate.
- Serve hot with papaya relish on the side.
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